Tuesday, July 9, 2013

Custard alla Corningware - Baked Breakfast Custard

I have been running into a bunch of vintage French White Corningware pieces lately don't have model numbers on the bottom.   First the Loaf Pan and, what I can only guess to be, a 13x9 Lasagna Dish.  NOW I have run across 12 ramekins.

These aren't the standard F-16-B 16oz ramekins that you usually see.  They are tiny little 4oz ones, that have "4oz - 115ml" printed on the bottom.  The only other indicators on the are the "Made in USA" and "Corningware" labels.  No "F-something or other-B" or any other such alpha-numeric indication of what piece it is.

I don't really have use for 12 ramekins, but at .50 cents each, I went ahead and purchased them all; then gave 4 to my aunt.   It was just too good of a deal to pass up and since I had no idea that they ever made ramekins this small in pyroceram...

Sure I have seen them in stoneware all over the place.  In fact, World Kitchen makes 7oz as well as 24oz sizes.  Alas, up to this point, I have never seen them in vintage pyroceram.

This morning, armed with the perfect sized ramekins, I decided to make some comfort food.  Simple baked custard is one of my favorite breakfast foods.  Lightly seasoned with nutmeg and not too sweet (I like my breakfast custard a little less sweet and more on the refreshing side, thus I only use 1/4 cup sugar most of the time)

Growing up on a goat dairy, and having chickens as well, left us with an abundance of both milk and eggs. Thus, we ate a lot of custard when we were kids.  Mom use to bake a gigantic bowlful of it. (I think it was even a Pyres bowl)  She would set the bowl in the middle of the table and we would simply scoop out a bunch with a big spoon.    Ah, memories......  Honestly though, making custard in individual size means shorter baking time and easier serving.  I'm just sayin'  ;-) 

Baked Custard

2 cups Whole Milk
Pinch of Salt
3 large Eggs
1/3 cup Granulated Sugar
Nutmeg for Garnish
2 quart Tea Ketle (P-105)
1 quart Saucemaker (P-55-B/P-64-B
French White Lasagne Pan (no "F" model number) or F-21 Open Roaster
French White 4 oz Ramekins (no "F" model number)

Preheat oven to 350F degrees and position the oven rack in the center of the oven.
Fill a 2 quart Teapot with fresh water and place over medium flame, bringing the water to a simmer.

Set six (4 oz) French White Ramekins into a French White Lasagne Pan (or an F-21 Roasting pan) or other  large baking dish.

Place Milk, along with a pinch of Salt, into a 1 quart Saucemaker and set over medium heat.

Place Eggs a medium bowl (That is a Pyrex Forest Fancies 402 1 1/2 quart, BTW).

Add Sugar..... (If you like your custard a little less sweet, go with 1/4 cup instead of the 1/3)

Whisk until thoroughly combined.

When steam wafts from the Milk, it's ready.

Slowly pour the hot Milk over the Egg/Sugar mixture, whisking constantly.

Strain the resulting mixture back into the Saucemaker, for easier pouring. (I always strain custard to make sure the chalaza is filtered out)

Fill each of the 4 oz Ramekins a little over 3/4 full (up to the flare on the rim) and place back in the lasagne dish.

Sprinkle with freshly grated nutmeg.

Move the lasagne dish to the oven rack.

Carefully pour the hot water from the 2 quart Teapot into the Lasagne pan.

(fill past 1/2 way, this will protect your custard better)

Cover with Aluminum foil to prevent the custard from forming a crust.

Bake for 20-25 minutes.... The outer edges should be set, while the center should still be slightly jiggly.

Remove the Lasagne dish from the oven.
Remove the Ramekins from the hot water, immediately, with canning tongs. (Best thing ever invented!)

Place the ramekins on a cooling rack and allow to come to room temperature (about 1 hour)

Cover with plastic wrap and chill for 2 hours. (you may store custard for up to 2 days)

mmmmmmmmmm  Comfort Breakfast Food!

Where is your Corningware??


  1. Uh oh, now I feel like I just have to have those ramekins, I never knew there was such a thing. That custard looks good also. I am not overly fond of nutmeg so I might top it off with cinnamon. I love making custards and puddings, I hate those packages of instant that most people use.

  2. It's excellent with Cinnamon as well as Cardamom. Those packaged (instant) ones are usually thickened with cornstarch. I am weird, I can actually taste cornstarch so I am not overly fond of them either.


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